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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-27-2013, 08:19 AM   #1
beanpotjim
Got rid of the matchlight.
 
Join Date: 06-13-10
Location: Sequim, WA
Default The Good One Rodeo just FYI

FYI in case anyone is looking at Good One smokers. I have a Rodeo, I use it for catering does a fantastic job eats a fair amount of fuel. Being a machinist /pipe fitter I manufactured a LP pipe burner in the bottom of the ash pan for firing up the charcoal, takes only about 15 to 20 minutes to turn a 40 lb bag white hot pretty much maintains a full burn the full cook. I add some charcoal about ever couple of hours or so. maintains 250 for the whole cook without hardly any tweaking. I also added smaller mesh removable grates in the fire box so only ash falls below.
This cooker turns out some fantastic meat. I get the best cook on the top 3 racks the bottom rack temp is quite a bit lower.
The only problem I'm running into is the health dept prefers NSF cert smokers but they kind of look the other way for now. I may go to a Ole Hickory CTO in the near future.
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